Chinese eggplant and Buckwheat noodles with teriyaki chicken


Eggplant 5 pieces
Potato 3 pieces
Green pepper 2 pieces



Garlic 2 cloves
Potato starch 2 tablespoons
Soya is in good taste
Solpo to taste

COOKING INSTRUCTIONS 30 MINUTES

  1. Peel the eggplant and cut into large slices. Then cut into circles potatoes and squares – pepper. Dilute starch in 3/4 cup of water.
  1. Fry the potatoes in oil until crisp and put it on a plate. Fry eggplant in the same oil. When the eggplants become soft, add the fried potatoes, soy sauce, pour the diluted starch. Mix everything thoroughly. As soon as the starchy sauce becomes viscous and transparent – turn off the stove, add garlic and green pepper. The dish is ready.

Buckwheat noodles 300 g
Sweet pepper 1 piece
Chicken fillet 200 g
Chili pepper to taste


Champignons 150 g
Onion 1 head


Mini corn 5 pieces
Teriyakipo sauce to taste
Tabascopo sauce to taste
Solpo to taste
Olive oil to taste
Butter to taste
Soya is in good taste

COOKING INSTRUCTIONS 30 MINUTES

  1. Boil the noodles in salted water.
  2. Fry chicken in butter (add a little olive oil), add teriyaki, continue cooking over low heat.
  3. In olive oil, fry the bell pepper, then add the onions, fry over low heat.

CRIB
How to process sweet pepper

  1. Fry the champignons in a separate pan (you can add a little teriyaki).

CRIB
How to prepare champignons

  1. Corn is also fried in olive oil.
  2. Then we add all the ready-made ingredients to the noodles, continue cooking over low heat for another 3 minutes, add a few drops of Tabasco and soy sauce.
  1. Before serving, decorate with several rings of chili pepper (it can also be fried).
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